Curry Paella Recipes

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MOM'S PAELLA



Mom's Paella image

I enjoy cooking ethnic foods, especially those that call for lots of rice. Like my mom, I often prepare this dish for special Sunday get-togethers. Traditional paella uses saffron, but turmeric is a budget-friendly alternative. -Ena Quiggle, Goodhue, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 cups cubed cooked chicken
1 cup cubed fully cooked ham
1/2 cup sliced fully cooked smoked sausage (1/4-inch slices)
1 medium onion, chopped
1 small green pepper, chopped
4 tablespoons olive oil, divided
1/4 cup pimiento-stuffed olives, halved
1/2 cup raisins, optional
1 cup uncooked converted rice
2 garlic cloves, minced
3 teaspoons ground turmeric
1-1/2 teaspoons curry powder
2-1/4 cups chicken broth
1-1/2 cups frozen mixed vegetables

Steps:

  • In a large skillet, saute the chicken, ham, sausage, onion and green pepper in 2 tablespoons oil for 3-5 minutes or until onion is tender. Add olives and raisins if desired. Cook 2-3 minutes longer or until heated through, stirring occasionally; remove meat and vegetable mixture from pan and keep warm. , In the same skillet, saute rice in remaining oil for 2-3 minutes or until lightly browned. Stir in the garlic, turmeric and curry. Return meat and vegetables to pan; toss lightly. Add broth and mixed vegetables; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.

Nutrition Facts : Calories 258 calories, Fat 14g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 711mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.

CURRY PAELLA



Curry Paella image

Provided by Kathy

Time 1h15m

Number Of Ingredients 14

2 cups rice (preferably calrose or sushi rice)
3 tbsp sesame oil
3 cups chicken broth
4 garlic cloves (minced)
3 tbsp ginger (minced)
1 medium white onion (chopped)
5 cayenne peppers (chopped)
1 1/2 tbsp curry powder
1 1/2 tbsp salt
1 tbsp black sesame seeds
2 tsp black pepper
1 tsp sugar
10-15 jumbo shrimp (tail on)
3 Vietnamese sausages (thinly sliced)

Steps:

  • Preheat oven to 475 degrees.
  • Heat sesame oil in cast iron skillet. Toast rice until glossy and translucent.
  • Add in chicken broth, garlic, onions, ginger, cayenne peppers, curry, salt, sesame seeds, pepper, and sugar. Mix evenly.
  • Add in shrimp and Vietnamese sausage slices. Make sure everything is submerged in broth.
  • Bake for 45 minutes.

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